Meen Pollichathu is a traditional Kerala dish where Pearlspots or pomfrets are smeared in spices, wrapped in banana leaves and steamed.
- 5 medium Pearlspot or any fish of your choice
- 1/2 tsp Turmeric powder
- Salt, to taste
- Coconut oil, to fry the fish
- 1/8 cup Coconut oil
- 1 cup Onion, sliced
- 1/2 cup Tomato, sliced
- 2 tbsp Ginger, finely chopped
- 2 tbsp Garlic, finely chopped
- 2–3 sprigs of Curry leaves
- 2 Green chillies, slit
- 1 tsp Red chilli powder
- 1 tsp Kashmiri Chili powder
- 1/2 tsp Coriander powder
- 2 coccum (or tamarind), soaked in water
- Lightly marinate the fish in turmeric powder and salt.
- Heat oil in a pan and fry the fishes till 3/4th done.
- It’s time to make the masala. Heat oil in a pan. Add ginger, garlic, green chilies and sliced onions. Saute until the onions turn translucent.
- Add sliced tomatoes. Saute until cooked.
- Add spice powders and curry leaves. Saute.
- Squeeze and add the coccum pulp. Mix well and cook for a couple of minutes more.
- Clean and wilt banana leaves.
- Place a little of the masala, then the fried fish and top it with another small portion of the masala. Wrap well, you can use a toothpick to hold it. Do this for all the fried fishes.
- Heat a clay pot. Place one of the whole wrapped fish in it. Close it with a lid and let it cook for about five minutes on low flame. Turn over and cook again. Remove and keep aside. Repeat for all the wrapped fishes.
- Serve hot with rice or as an appetizer.
- Category: Appetizer/Main Course
- Cuisine: Kerala